- 1 (8 ounce) boneless, skinless chicken breast
- 2 1/4 cups chicken broth
- 1 1/2 tablespoons lime juice
- 1 scallion, sliced
- 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce
- 1/2 cup sliced wild mushrooms
- 1 cup packed baby spinach leaves
- In a medium saucepan, place chicken in broth and bring to a boil. Add lime juice, scallion, ginger, and soy sauce. Reduce heat and simmer until chicken is cooked through, about 6 to 8 minutes.
- Remove chicken and add mushrooms; cook 5 minutes until mushrooms are soft. Meanwhile, shred chicken.
- Return chicken to pot and add spinach. Stir and cook until spinach wilts, about 2 minutes.